St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-05-22
THE GLOBE COOK BOOK.

Continued From Seventeenth Page
cup lard. cup cold water. teaspoon of
soda. of salt, flour 10 roll soft. These
are handy in the winter when eggs are
not pl2ntY.-MRS. BERTHA MCINTOSH,
South Saltwater. Mimi.
Cream PutfS-I'wo eggs, cup sugar,
J. cup OF butter, 1 cup Of sweet milk.
u, cups of -four, , teaspoontulS of hak-
inc powder: flavor with lemon; split the
cakes while hot and fill with boiled Gus
tard.-MRS. l.. HAYWARD, Cpl Jackson
street. st. Paul.
New England CookieS-Three coffee
cuns Of brown sugar, mix With cup of
lard. | teaSDOOnful Of soda dissolved in
cup OF hot water, / teaSpoOnful of Gin
nam0n. 1 teaSpo0nful of salt, -four
enough 80 mix; roll very thin, cut out
and sprinkle with granulated sugar.
Graham-One cup OF sour milk, egg,
> tableSpoonsful of syrup, , tablespoons
full of butter, teaspoonful OF Saleratus,
> teacurs OF graham flour, = teacup of
white tiuur-MES. JOEL FOSTER, kiver
Falls. Wis.
Ginger SnapS-One cup sugar, cup
molasSps. ! cup butter. teaSp0onful
soda. tPaSp0Gnful each of cinnamon
and ginger; heat the molaSSeS, sugar
and spices. then add the butter. soda
anu bllt' NNia-bNSisNiA AsikN AASshN oAtNt
roll thin.
DougfnutS-TwO Well-beaten eggs,
cup sugar. tableSpoonfulS melted but
ter. l. teaspo0nful soda dissolved in
cup sour milk, Ia teaSpoOnful salt,
flavor with lemon and nutmeg, = tea
snoonful baking powder mixed with
flour enough 70 roll smoothly; drop iii
hot lard.-S. +. WRIGHTMAN, 64l Wa
baSha street, st. Paul.
Gingcrbread-l cup New Orleans mo-
laSSeS: i cap flour; egg: teaSp0Onful
ginger: . teaSpO0nful ground cinna-
mon: = ;eaSpoonful ground cloves; 5
tablt,pG0nfuis melted butter; ! tea
spoonful soda, dissolved in y cup boil
ing water: can be made and baked in 80
minutes: serve warm for tea.-MISS
avenue Ncrth. Minneapolis,
,Iumbles-l cup of butter; cups, of
sugar: l cup OF milk; eggs; ) even
teaspuoufuiS of baking powder: 81
cups ii tOur: salt. After rolled ana cut
cover the top with egg and sugar.
MARY +. RANDALL, 49, East Eighth
street. 81. Paul.
Augel-fhe whites of 10 eggs, , small
cups oi fine graduated sugar, cup
flour. traSp0ontul cTeamtartar; add Il
small pinch of salt To the eggs and beat
to StitG fr0th: Sift sugar times and add
10 the eggs gradually, beating thor
oughlY. Mix creamtaTtar with Hour and
slit II times, last time into the eggs,
stir lightly together, but without beat
ing: bake 10 minutes in regular angel
cake pan and never grcase.-MIss NJ. f.
DOYLE. Globe Office. Minneapolis.
Date-1is cup white sugar, = cup
butter. : cup sweet milk, , eggs, , cups
flour. teaspoons baking powder. to be
baked in layers. and when done make
an icing of the whites of eggs and
white pulveriZed sugar and put in u
pounds Of pitted dates and spread be-
We IL layers.
Nhite-!i5 cup butter, u cup white
sugar. i cup sweet milk, 2 cups -four,
whites of l eggs beaten light, , tea
spoons baking powder, flavor with lemon
or vanilia.-FANNIE E. DALEY, Red
wood Falls, Mimi. Box 25S.
BOILED FRoSrING.
tablespoons OF hot water; set it to
boil briskly until it begins to candy I;
in the time the sugar is boiling
whip up the white of an egg TO Il stir
frotn and pour the boiling hot sugar
over the frOth, beating quickly all the
time: then beat until cool; spread it on
the cake.-MRS. IL. +. BENNER, South
Saltwater. MINI.
CHOCOLATE ICING,
BEAT egg. cupof sugar, small cup
of grated chocolate, add ) teaSpO0nfulls
of cold water, boil until it thickens :;
flavor with Il little vanilla, cool and
put between layerS.-MISS }. q. SCOTT,
$40 Ninth street south, Minneapolis.
FR0STlNG WITHOUT EGGS.
One cup coffee "A" sugars table
spoonful' Of milk: boil seven minutes,
stir until cold, and put on the cake
when the cake is little cool.